Desserts
Almond Meringue Shell
Ingredients
- 2 egg whites
- ⅓ cup superfine sugar
- ½ tsp almond extract
- ½ cup ground toasted almonds
Method
- Line a large baking sheet with parchment paper. Draw two 8-inch circles on the parchment paper; set aside.
- Separate the egg whites from the yolks while cold; allow the whites to come to room temperature before beating. Beat the whites in a medium bowl until stiff but not dry. Gradually beat in the sugar; continue beating until stiff and glossy. Beat in the almond extract. Fold the ground almonds into the beaten egg whites.
- Using the 8-inch circles on the parchment as a guide, spread the meringue evenly over each circle, forming a slightly thicker rim around the edges. Bake in a preheated oven at 300 degrees for 30 to 35 minutes until the shells are firm and lightly browned. Remove from the oven. Place the baking sheet with the meringues on a wire rack and allow to cool 10 minutes. Carefully remove from the parchment; cool completely on a wire rack.
Notes
Yield: 2 (8-inch) meringue shells.
Original card
The recipe above was transcribed from this scan of Vera’s original card.